Lanzhou Beef Noodles, known as “兰州牛肉面,” has its roots dating back to the Qing Dynasty. Over the centuries, the production techniques and flavor profiles of this beloved dish have evolved and been passed down through generations, resulting in the unique taste we enjoy today. A pivotal moment in the history of Lanzhou Beef Noodles occurred during the Jiaqing period, when Chen Weijing from Qinghua Town in Huaiqing Prefecture, Henan Province, taught the craft to Ma Liushi of the Dongxiang ethnic group. This transfer of knowledge marked a significant milestone in the preservation and development of Lanzhou Beef Noodles, ensuring its status as a cherished regional specialty.
Crafting the Noodles
The preparation of Lanzhou Beef Noodles adheres to the distinctive principles summarized by the phrase “one clear, two white, three red, four green, and five yellow.” These elements include the clear and aromatic beef broth (one clear), pure white radish slices (two white), bright red chili oil floating on the surface (three red), fresh and vibrant cilantro and garlic sprouts (four green), and the smooth, translucent yellow noodles (five yellow).
Creating Lanzhou Beef Noodles involves several meticulous steps: selecting the right flour, kneading the dough, allowing it to rest, cutting it into strips, and finally, hand-pulling the noodles. The most critical step is the hand-pulling process, where the rested dough is rolled out on a floured surface, brushed with oil to prevent sticking, and then skillfully stretched to form long, thin strands of noodles. This technique requires significant skill and practice, with chefs often performing impressive displays to show off their noodle-pulling prowess.
Noodle Types and Texture
The noodles themselves are categorized into several types based on thickness and texture, including maoxian (fine), xian (regular), erxian (medium), sanxian (thick), erzhuzai (thin strips), jiuyuye (chive leaves), ban kuan (flat wide), and more. This variety caters to different preferences and enhances the overall dining experience. Once cooked, the noodles are known for their chewy texture and ability to absorb the rich flavors of the broth, making each bowl of Lanzhou Beef Noodles a memorable culinary experience.
Ingredients and Broth
Lanzhou Beef Noodles are characterized by their diverse and vibrant ingredients, which typically include tender slices of beef, yellow bean sprouts, garlic sprouts, cilantro, and chili peppers. These toppings not only contribute to the dish’s visual appeal but also add layers of flavor and texture.
The heart and soul of Lanzhou Beef Noodles lies in its broth, which is crafted from simmering beef bones and meat for several hours. This slow-cooking process extracts the rich flavors and nutrients from the ingredients, resulting in a broth that is both delicious and nourishing. The aromatic broth serves as the perfect base for the noodles, providing a flavorful experience that keeps diners coming back for more.
Famous Restaurants
In Lanzhou, several well-known noodle shops have gained popularity among locals and tourists alike. Renowned establishments such as Ma Anjun Spicy Beef Noodles, Bai Lao Qi Penghui Beef Noodles, Anboer Beef Noodles, Wumule Penghui Beef Noodles, and Jinqiang Beef Noodles are celebrated for their distinctive flavors and exceptional service. Each restaurant has its unique take on this traditional dish, attracting a loyal customer base and contributing to the rich culinary tapestry of Lanzhou.
